Tokiwa Sushi Shibata Honten Shibata

This was the best nigiri sushi I had during my trip to Niigata. The preparation and seasoning of the fish were incredibly meticulous, with each topping showcasing unique flavors and sauces tailored to them. The white fish like sea bass and barracuda that I had at the beginning were exquisite, and I was truly impressed by the rich umami of the sweet shrimp and the deliciousness of the "Toto Mame". The specialty, black throat sea perch, was cooked to perfection. I visited for lunch, and the generous portions left me completely satisfied. I definitely want to return to this remarkable restaurant! Less

I visited Tokiwa Sushi's Shibata main branch for the first time. It took about 40 minutes from Niigata to reach the original location. Both the head chef and the staff are the same, which allows for excellent teamwork in the small space! They utilize fresh ingredients from Niigata and add creative touches to enhance the dishes. With plenty of innovative ideas, the flavors are doubled! The head chef also makes a point to engage with each guest personally. For inbound guests, there is a dedicated apprentice to provide explanations. This restaurant offers high value with its delicious sushi and impressive presentation. Less

●Date: August 27, 2026 (Thursday) 12:00 - First Visit.╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Course Name ▷Omakase Nigiri (JPY 14,300 per person) ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Course Contents ▷Chilled Tea Bean Porridge ▷Red Squid (Niigata) ▷Sea Bass (Matsuhama) ▷Spanish Mackerel with Sudachi Juice ▷Round Horse Mackerel ▷Mackerel Pike ▷Sweet Shrimp ▷Toto Mame Rice Bowl ▷Hairy Crab (Sado) ▷Blackthroat Seaperch ▷Young Sea Bream ▷Hand Roll with Turban Shell, Peanuts, Cucumber, and Kanpyo ▷Conger Eel ▷Shellfish Broth Soup with Onions ▷Egg ●Add-ons ▷Bluefin Tuna Akami (Sado) ▷Sandfish (Sado, Mano Bay) with Salt, Vinegar, and Kombu ▷Sapporo Ebisu Small Bottle JPY 700 ▷Hot Gyokuro Blend JPY 500 \ JPY 17,565 / ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Review I made a reservation with great enthusiasm on the day Omakase bookings opened. I traveled from Niigata Station to Shibata Station via the JR Hakushin Line. The number of trains is limited depending on the time, so I recommend checking the schedule in advance, including the return train. From Shibata Station, it’s about a 15-minute walk. I took a taxi this time, but it seems walkable as the route is flat. The course featured local fish from Niigata, with various fish from Sado and the nearby Niigata coast appearing one after another. Each dish was carefully explained, including the origin, preparation, and sourcing, which kept me excited throughout the meal. On this day, they used an impressive 7 types of rice, showcasing the chef's incredible dedication to enhancing the flavor of each piece of sushi and their passion for the craft. One standout was the first piece of mackerel, which was finished with yogurt and then smoked with bluegrass, resulting in a soft and elegant texture enhanced by the smoky aroma—it was absolutely delicious. The skin of the blackthroat seaperch was incredibly crispy, and it was great that it wasn't overly fatty. The sweet shrimp was topped with shrimp powder soy sauce, adding a wonderful roasted flavor to the natural sweetness of the shrimp. The "Toto Mame Rice Bowl," a local dish from Niigata featuring fresh salmon roe, was perfectly balanced with a semi-raw texture, rich, warm, and delicious. The hand roll made with turban shell from Kashiwazaki was also impressive. The combination of turban shell, peanuts, cucumber, and kanpyo was interesting, offering a unique texture and flavor. For the add-on, I ordered the tuna that wasn't included in the course. Although there was no medium fatty tuna that day, the akami was surprisingly rich in flavor and delicious. I look forward to visiting again during a season when the tuna is at its best! Less

Everything was delicious.This highly-rated reservation-only sushi restaurant is located in Shibata City, Niigata Prefecture. Established in 1954, it is a long-standing establishment now run by the third generation, Hiroki Kobayashi. He offers sushi that expresses the "local flavor of Niigata" by utilizing local fish, rice, salt, vinegar, soy sauce, and vegetables. It has been recognized with the Tabelog Award 2026 Silver and selected as one of the Top 100 Sushi Restaurants in the EAST for 2025.Rather than being a place that simply replicates Tokyo's Edomae sushi in Niigata, this restaurant strongly emphasizes the significance of enjoying sushi in Niigata. The owner personally selects local fish and combines them with ingredients like tuna, kohada (young gizzard shad), and shellfish that may not be available locally. Less

I had a reservation for 8:20, and upon arriving at the restaurant, I found a woman waiting at the entrance. After I provided my reservation name, she guided me to my seat inside.Once seated, I ordered a glass of white wine. The restaurant had three chefs and three female staff members, and shortly after, the head chef appeared. To my surprise, everyone addressed the customers by their last names, making it feel like I was sitting in the executive class of JAL.The head chef engaged in conversation, and the chefs actively explained the dishes, which helped bridge the gap between the restaurant and the customers.The course included the following dishes, with appetizers and sushi served randomly: ○ Chabana (tea-flavored rice porridge) seasoned with deep seawater from Sado Akadomari △ Sado Hairy Crab with inner roe sauce and tomato sushi rice △ Sado Red Squid, soaked in saltwater △ Matsuhama Sea Bass from the Agano River estuary ○ Sado Mirror Sea Bream with plum vinegar △ Nanban Shrimp with shell powder and miso sushi rice △ Spring Child ○ Chawanmushi (savory egg custard) with Kurozaki Egogusa, seaweed, and corn ○ Sado Steamed Abalone with liver vinegar ○ Sweetfish scales fried with cucumber and miso vinegar △ Sado Mahata, steamed △ Nodoguro (blackthroat seaperch) △ Ikura (salmon roe) with soybeans △ Akadomari Whelk with pickled plum and seaweed △ Caught Horse Mackerel △ Sado Ebi Sushi with Kurozaki Peanuts △ Anago (conger eel) with salt ○ Tamago (egg) ○ Miso Soup with clams and onions.Almost all the ingredients were from Niigata. There was no tuna, sea bream, or flounder. Although Niigata has fewer types of shellfish and familiar ingredients, it didn’t feel out of place. The chefs provided thorough explanations, so I understood exactly what I was eating.This was more than just a meal; it was a theatrical experience that provided the best time. I’ve never had such a delicious and enjoyable experience before. The ingredients were excellent, the craftsmanship was superb, and the service was outstanding.This is a restaurant worth visiting all the way to Niigata. Less

I made a reservation for the Omakase at 5:30 PM.Everything started at once, and I came alone.I have a memorable experience from about six years ago when I was deeply impressed by the food. I believe the chef's father was there at that time as well.Here, you can enjoy the finest sushi, primarily featuring ingredients from Niigata.It's hard to find sushi of this level in Tokyo.Everything was delicious, and I found myself enjoying the drinks a bit too much.The Nodoguro (blackthroat seaperch), which was delicate and served directly, and the lightly cooked Ikura (salmon roe) were absolutely fantastic.I will definitely come back again.It was a great meal. Less

I made a reservation online to visit Tokiwa Sushi, a place I have wanted to go for 6 to 7 years since I truly discovered and fell in love with sushi in Niigata.It is located about a 15-20 minute walk from Shin-Ichibata Station. I arrived about 10 minutes early for the 5:30 PM start.The atmosphere inside the restaurant was pleasant, blending a refined ambiance with the cheerful vibe of a local sushi shop, making it very comfortable. The chef was friendly and engaged in conversation, treating me kindly as a first-time visitor. He was also very accommodating regarding taking photos of the dishes. While I won’t go into detail, I experienced several acts of kindness during the meal, making for a very enjoyable time.As for the sushi and dishes, they were not your typical Edomae sushi; instead, they showcased local ingredients from Niigata, offering a unique Niigata-style sushi that you can’t find anywhere else. Each piece of sushi and dish was crafted with great care, reflecting the chef's dedication to enhancing the flavors of the ingredients, and I could feel the history behind them. There were no off-flavors or unpleasant smells from the fish; everything was incredibly delicious.Here’s what was served (○ for sushi, ● for dishes and appetizers):The explanations for the sushi and dishes were very detailed, but there was so much variety that I couldn’t keep up with my notes.● Yuba (tofu skin) and Edamame porridge (made with seawater)● Hon-Ara (sea bream) with sweet sake and plum vinegar◯ Akai Ika (red squid) from Sado◯ Suzuki (sea bass) lightly shabu-shabu with citrus in the rice for a refreshing taste● Hairy crab with roe, served with rice◯ Shiro Kisu (white sandfish) from Sado, salted and wrapped in kombu; Sado has deep waters, which yield excellent fish.◯ Sawara (Spanish mackerel) cured with yogurt and lightly grilled with igusa; it’s rare to catch this during this season.◯ Botan Ebi (sweet shrimp) from Sado, lightly boiled● Mahi Mahi grilled with soy sauce and ponzu, flavored with a herb called Yoneyama Toki.● Sweetfish, fried with various fish scales for a Matsukasa-style.◯ Nanban Ebi (sweet shrimp) with powdered shells◯ Nodoguro (blackthroat seaperch) from Mihou, with perilla◯ Kasugodai (young sea bream) filled with Hata (grouper) surimi● Chawanmushi (savory egg custard) with iwamo-zuku (seaweed), corn paste, and millet◯ Bai-gai (clam) from Sado, with plum and seaweed◯ Temaki (hand roll) with gourd, peanuts, and turban shell◯ Anago (conger eel) with sweet sauce (you could choose between sweet sauce and salt; the chef prefers salt)● Soup (with clams)● Tamago (egg) with a burnt surface, Catalana-styleAdditional items included aji (horse mackerel), ayu (sweetfish), and uni (sea urchin).◯ Murasaki Uni (purple sea urchin) sourced from Toyosu; it’s said to be a type not commonly found in circulation.The rice was made to match each topping, creating a wonderful harmony. The rice was not overpowering but served as a perfect base to enhance the toppings. The wasabi and gari (pickled ginger) were also very delicious, both in great balance, making them perfect accompaniments for drinks. I ended up asking for more gari about three times.Honestly, everything was delicious, making it hard to choose favorites; all of it left a strong impression. The most memorable dishes were the Nanban Ebi, the Matsukasa-style Sweetfish, and the Kasugodai.- The Nanban Ebi was not only delicious on its own, but using the shells and miso brought out an explosion of umami, leaving a lingering taste in my mouth even after finishing. The pairing with the specially crafted Japanese sake for this shrimp was also outstanding.- The Matsukasa-style Sweetfish was delightful with its sweetness and crispy scales, but the most impressive part was the tartar sauce made with eggplant. The balance was exquisite, and I felt it surpassed the level typically served at sushi restaurants.- The Kasugodai was delicious on its own, but the addition of Hata surimi between the fish and rice elevated its flavor exponentially.I was also thrilled to have the chance to try Murasaki Uni at Tokiwa Sushi. It was particularly creamy and had a light aftertaste, which is rare.My stay lasted about two hours. The total bill for two people was JPY 66,000 (JPY 28,600 per person plus the uni, draft beer, bottled beer, two types of sake, and three soft drinks).In conclusion, at Tokiwa Sushi, I was able to enjoy the best seasonal offerings from Niigata in their prime condition. Honestly, I left wondering what would be served in different seasons, and I would love to return to experience it again.I had one of the best moments of my life here.It was a great meal.I will definitely visit again. Less

I visited for the first time during a trip to Niigata.* Chita HighballEdamame porridge (Asa-tore)⚫︎ Today's vegetables* Abe Jōrin ShindenHon-Ara Shio Umezu (Sado)- Red squid (Niigata)- Suzuki (Matsuhama brackish water area)* Takachiyo 59 Takachiyo Gin-gin Junmai Ginjo Unadjusted Nama GenshuHairy crab (half-cooked salted roe, legs, meat)* Murayuu Akane- Kiss (wrapped in kombu) (Sado) *First of the year- Sawara (caught in Niigata) *First of the yearBotan shrimp with hairy crab miso (Sado)Grilled Mahata marinated in soy sauce (Sado), Komeyama Tōki* Abe BlueFried red sweetfish scales (Niigata)⚫︎ Various fish scales- Nanban shrimp (Sado Akadomari)- Nodoguro (with perilla in the rice) (Sado)* Riko Junmai Ginjo Sake Natsu no Sake- Chidai no Kasugo Oboro sandwich (Niigata)Chawanmushi (Mozuku from Kashiwazaki, Egoma, corn)- Bay shell (Sado Akadomari)- Dried gourd, turban shell, peanut roll- Stuffed anagoTamagoShijimi clam soup (Agano River)- Horse mackerel (Niigata) ← Added- Young sweetfish ← Added Less

I was fortunate enough to make a reservation a few days in advance for the 11:30 AM slot on a holiday, and I visited Tokiwa Sushi.I ordered the Omakase Nigiri and dishes for JPY 25,300, along with four glasses of Japanese sake (about 60ml each), bringing the total to just under JPY 32,000.The first dish served was grilled eggplant porridge. It used clam dashi and Sado's ocean hydrogen water, providing a gentle yet deeply flavorful broth. The rice was of exceptional Niigata quality, with perfectly distinct grains.The first glass of sake was "Tayutai Shippu." It was quite transparent and had a crisp, dry taste.Next was sashimi of Sado's Anago (conger eel). It was topped with a sauce made from ume vinegar diluted with kombu dashi, and it also contained sweet sake. The rich flavor of the eel's fat paired excellently with the subtle acidity. Initially, the complex acidity was a bit confusing, but the richness of the eel's fat followed closely behind.The second glass of sake was "Kamo Nishiki Hatazakura Misato Nishiki." This one also had a clear quality, with a pleasant soft sweetness.A dish featuring Hairy Crab was served, incorporating orange roe and oven-baked body parts. The combination of the crab's rich flavor and various textures was complemented by the acidity of sudachi and tomato.The first nigiri was red squid. It was pleasantly soft with a rich sweetness that was straightforwardly delicious.Next was sea bass caught near the estuary. It was said that sea bass from this area has a wild flavor, and indeed, it left a strong impression with its sharp, delicate taste. However, the prominent flavor of the sudachi somewhat overshadowed the natural taste of the sea bass, which I wished to enjoy more directly.The Sado Akadomari shrimp was served with a powder made from the shrimp shells sprinkled on top. The interplay of flavors and textures—from the shell, the shrimp, the shrimp miso, to the tomato water—was a well-thought-out creation that impressed me.The boiled legs of the red squid were served with crab miso. The legs were very tender, with a hint of crab flavor, resulting in a naturally delicious dish. I enjoyed dipping the leftover crab miso with the rice and fermented butter for a delightful taste experience.The third glass of sake was "Koshi no Tsurugi Honjozo Hojo Karakuchi." It had a rich aroma and a sharp dryness, with a deep flavor that was delightful.The soy-marinated Kagamidai was incredibly delicious. It had a straightforward umami flavor, complemented by fragrant oil from green onions, homemade ponzu, and a variety of other flavors that created a deep and complex taste. The texture was extremely tender, and the umami was profoundly conveyed.The sweetfish was prepared in a style resembling Matsukasa-yaki. Fish scales were dried and deep-fried, then crushed and adhered to the sweetfish, topped with a cucumber miso sauce and zucchini. The approachable umami of the sweetfish paired well with the refreshing textures of cucumber and zucchini. The crunchiness of the coating, serving as a substitute for breadcrumbs, was also very pleasant.The fourth glass of sake was a collaboration brand called "Kamo Nishiki Tokiwa." It had a clear quality and a refreshing taste.The Kasugo (young sea bream) was absolutely exquisite. It had a perfectly balanced tenderness and a rich umami flavor that was not overly sweet. The nori made from seaweed served as a bridge between the rice and the fish.The Nodoguro (blackthroat seaperch) was chosen to be boiled in salt rather than grilled, achieving a level of concentrated umami that is hard to find. The accent of perilla leaves was also excellent.The grilled sweetfish nigiri pickled in vinegar felt a bit too acidic for my taste.The hand roll with young corn and cucumber featured a delightful combination of the vegetables' freshness with high-quality nori and rice.The chawanmushi (savory egg custard) with egonori (seaweed) and iwamo-zuku (seaweed) was filled with the fresh scent of the ocean.The Sado Akadomari, a type of whelk, was prepared with two-year-aged pickled plums, resulting in a notably strong acidity.The black abalone had a great texture and rich umami flavor.The hand roll with anago (conger eel) and asparagus featured freshly harvested asparagus from that morning, with the eel coated in a perfectly sweet sauce, complemented by high-quality nori, sea bream paste, and melon.I ordered additional botan shrimp, which had a notably strong acidity from the sudachi.Overall, the dedication to creativity was remarkable, with a course full of unique dishes. Using locally sourced ingredients, Tokiwa Sushi offers a captivating experience that breaks away from traditional boundaries. The Kagamidai, sweetfish, Kasugo, and Nodoguro were particularly outstanding in flavor. It was a great meal! Less

Tokiwa Sushi, located in Shibata City, Niigata Prefecture, has earned the Tabelog "SILVER" and is recognized as one of the "Top 100 Sushi Restaurants in the East." While browsing the reservation site Omakase, I discovered an opening just five days before my visit. I quickly booked the "Omakase Nigiri and Dishes" course for JPY 25,300 on the first day of the three-day weekend. The day before, I stayed at a hotel in Niigata City and drove about 40 minutes to Shibata. Lunch was scheduled for Saturday at 11:30 AM. There is a coin parking lot nearby, making it easy to access by car. Upon arriving at the restaurant, an apprentice greeted me at the entrance, which instantly lifted my spirits! The interior is compact, featuring a U-shaped counter with 10 seats. The chef is very friendly, creating a relaxed atmosphere. **Course Menu** - Grilled Eggplant Porridge - Sashimi of Hon-Ara - Inner Roe of Sado Hairy Crab - Niigata Red Squid (Kensaki Ika) - Sea Bass from the Agano River Estuary - Sado Sweet Shrimp - Tentacles of Red Squid - Crab Miso Rice - Grilled Mahata with Soy Sauce - Crispy Sweetfish from Niigata - Young Sweetfish - Black Mutsu from Sado - Spring Child from Niigata - Eel Roll - Chawanmushi (Savory Egg Custard) - Sweet Sake and Plum Sorbet - Sado Whelk - Sado Nodoguro (Blackthroat Seaperch) - Thick Roll - Clam Soup - Egg - Added Swordfish - Added Botan Shrimp The meal began with the grilled eggplant porridge. The eggplant variety used is truly grilled eggplant, and when mixed into the porridge, it adds a wonderful aroma. My favorite was the Sado Sweet Shrimp, which had a delightful texture and an incredible umami flavor. This was delicious! The tentacles of the red squid were boiled in crab miso, and when I added rice to the crab miso, it was an unfair level of deliciousness! The sweetfish from Niigata was served crispy, and the texture paired perfectly with the vinegared cucumber. The black mutsu from Sado was seared with a hot rod, adding a slightly charred aroma, making it delicious as well. The spring child from Niigata had a complex layering of flavors. I can't quite express it, but it was simply delicious. The nodoguro from Sado was so tender that the chef handed it to me directly. The fluffy flesh combined with the smoky aroma from grilling and the richness of the fat was to my liking. The thick roll contained anago (conger eel), asparagus, and even melon. This was my first time encountering such a thick roll. After enjoying the clam soup and egg, I also added swordfish and botan shrimp. I had already eaten plenty, but since I was in Shibata, I wanted to try them. The fish from Niigata and Sado, along with summer vegetables like grilled eggplant, cucumber, asparagus, and melon, were all beautifully incorporated into the dishes and sushi. Everything was meticulously prepared, and I truly enjoyed it. I'm glad I made the trip to Shibata! It was a great meal! Less

So, the primary purpose of my trip to Niigata was to dine at Tokiwa Sushi, located in Shibata City.The restaurant is about a 15-minute walk from JR Shibata Station, situated on a narrow back street, just off the main shopping district. I was a bit surprised to find such a famous establishment in such a small alleyway. Founded in 1954, this long-established sushi restaurant is now in its third generation. The current owner returned to his hometown after his father, the second generation, fell ill while he was pursuing a band career in Tokyo. He had worked for a long time at an izakaya run by a fishmonger in Tokyo, where he learned to select fish. He transformed the restaurant's operation from the typical town sushi style of "okonomi" and "okiduke" to a focus on "omakase." This approach is reminiscent of the current head chef at a sibling sushi restaurant in Niigata.In 2024, they plan to open a new location in Niigata's historic district, Furumachi. Currently, they operate the Niigata location on weekdays and the Shibata main store on weekends.However, the shopping district in front of Shibata Station is impressive. It stretches on endlessly from the station, with both vertical and horizontal shopping streets, all covered with roofs. Many of the buildings are two-story houses with tiled roofs instead of commercial buildings. It makes one think that it must have been bustling in the past... However, on this Saturday evening at around 5 PM, most shops had their shutters down. While some may have closed early for the day, it seems many have permanently shut down. It feels like a shuttered shopping district. The vast scale makes it appear even more desolate...But putting that aside, the restaurant itself is lively. The counter was fully occupied, and the staff was energetic. I was curious about Tokiwa Sushi's "omakase nigiri and dishes." First, the head chef greeted us. He mentioned that today’s offerings would feature a bounty of summer fish and vegetables, almost to the point of being overwhelming! This restaurant aims to express the meeting of mountain and sea through sushi, incorporating not only Niigata's seafood but also its mountain delicacies. I was excited!- Grilled Eggplant Porridge Oh, starting with eggplant?! It seems they always begin with porridge, and today it was made with grilled eggplant. You’re supposed to break it up with a spoon before enjoying it. The flavor comes from the broth made with clams from Matsuhama in Niigata, using deep seawater from Sado. They don’t use any salt.Now, let’s introduce today’s vegetables… Is this really a sushi restaurant?!- Pickled Ginger, Salt, and Wasabi The salt is from Murakami City in Niigata, known as the "white diamond," and the wasabi is from Azumino in Nagano. You can enjoy them as snacks, and they are available for refills.- Sashimi of Sado's Hon-Ara Marinated in kombu broth, served with a sauce made from white plum vinegar mixed with the broth. Just with wasabi. Oh, this is delicious! The sauce is great too.- Hairy Crab Topped with inner roe, with half-cooked legs in the middle, and a mixture of shredded crab meat and rice at the bottom. Squeeze some sudachi over it. You can eat it separately or mix it together. The chef prefers mixing it! This hairy crab is also from Niigata. I thought hairy crabs were only from Hokkaido, but this is delicious.Now, we move on to the nigiri. I’ll denote the nigiri with numbers.1. Niigata's Akasuika (Swordtip Squid) It’s soft and delicious.The rice crumbles beautifully in your mouth, and the acidity is just right.They even take the time to wipe the plates after each serving, first with a wet cloth and then with a dry one. Such attention to detail! Wonderful!2. Sea Bass from Niigata's Nishi Ward Lightly shabu-shabu style. The umami is drawn out, and it’s delicious!3. Nanban Shrimp from Sado Served with soy sauce powder made from shrimp shells. It has miso inside. The rice is mixed with tomato, just like the hairy crab. It’s sweet shrimp. I learned about this at the sibling sushi restaurant. In any case, it’s amazing!- Kagamidai A fish currently caught in Niigata, resembling a true mackerel rather than a sea bream. It’s marinated and grilled (pressed with heated charcoal), topped with homemade ponzu. Delicious! The grilling is perfect, and the ponzu has a slight spiciness that enhances the flavor.- Fried Scales of Red Sweetfish from Niigata Served with cucumber and freshly picked zucchini. The scales are not just from sweetfish but are collected and dried from various fish throughout the year for this season! They say they fill 45-liter bags to the brim! Crispy and delicious!4. Ayu from the Sanmen River in Murakami City, Niigata They source ayu raised for fishing. They use cucumber vinegar to marinate it, as marinating in vinegar would lose its aroma. Niigata doesn’t catch good kohada, so this is a substitute. The smooth skin of the ayu while marinating in vinegar is sensual. I didn’t know this way of eating existed.5. Shabu-shabu of Sado's Mebaru Sandwiched with green onions, squeezed with sudachi on top. The crunchiness of the green onions adds a nice touch.6. Spring Child from Niigata Stuffed with a paste of green onions and aobata (sea bream). After enjoying the soft flavor of the spring child, you taste the umami of the sea bream. It’s delicious!7. Hand Roll with Eel Grilled eel mixed with young corn, cucumber, and myoga, seasoned with homemade sardine fish sauce. It has a slight sliminess but tastes great. Delicious!- Chawanmushi with Water Cloud and Egosu from Kashiwazaki Mix everything before drinking. The broth is made with sweetfish and gold rush as a substitute for sugar. It’s a chawanmushi that evokes the fresh scent of the ocean.- Palate Cleanser: Sweet Sake Sorbet with Ume Honey8. Baigai from Sado's Akadomari Chilled baigai that has been pounded for a long time. There was something red in between, maybe ume? Niigata has few shellfish, but the effort shows. It’s tender, sweet, and delicious!9. Nodoguro from Sado The skin is grilled, and the flesh is boiled. Inside, there’s roasted sesame with soy sauce. It’s tender and delicious. The sesame adds a nice crunch.10. Anago and Freshly Picked Asparagus from Shibata in a Thick Roll With a sweet sauce. The asparagus picked this morning is the star. They say anago pairs well with asparagus. The chef mentioned he’s currently not serving anago nigiri. There’s also a small melon and aobata. It’s best to eat it in one bite. Indeed, anago and asparagus go well together! At this time of year, this is better than anakyu!With that, the course concluded, and what wasn’t served included Sado's Botan Ebi, black abalone (steamed abalone), black muzu, inari sushi, and kanpyou rolls.- Clam Soup - Tamagoyaki The surface is crispy, resembling crème brûlée! Delicious!- Extra: Black Abalone Steamed abalone. It seems it has just started coming out in Niigata. Tender and full of flavor! Delicious!- Extra: Botan Ebi Slightly boiled. With sudachi and salt. Half-cooked and sticky, delicious!When I visited Kurozaki in Omotesando, I had a conversation with Chef Kobayashi and another chef about our experiences working at a mansion in Monaco during the Monaco GP. It was quite an adventure! At the end, the chef asked, "Isn’t Kurozaki's sushi different?" Indeed, they incorporate various ingredients beyond the standard condiments like wasabi, ginger, and green onions, skillfully combining seafood and vegetables, all of which were delicious and enjoyable. I had heard the name before, but I tried nu-taunagi for the first time, and I had never even heard of Kagamidai before.The title comes from something the chef at the restaurant I visited the next day said about Tokiwa Sushi, and reflecting on last night, I thought, "Ah, I see," and borrowed it. The chef himself was an interesting person, and everyone at the restaurant was full of hospitality. I would love to come back. Maybe next time, I’ll visit the Niigata location. It was a great meal! Less

I made a reservation and visited during the weekend lunch hours. It takes about 20-25 minutes by express or limited express train from Niigata Station, but since I had plans afterward, I drove there with a friend in a rental car.Founded in 1954, this restaurant has over 70 years of history, and the head chef is the third generation. This location operates on weekends while the chef also manages another restaurant in Niigata City.I had previously tasted the chef's sushi at an event in Tokyo, and I was looking forward to this visit, especially since the staff came from Niigata and used local ingredients.【During the Visit】Michelin Guide Niigata Special Edition 2020 ⭐︎Gault & Millau 2026 3 Toques (15.5 points)Niigata Gastronomy Award 2026 Grand PrixTabelog 2026 SilverTabelog All Genres Niigata Prefecture Ranking 3rd (4.37)Tabelog Sushi Niigata Prefecture Ranking 2nd (4.37)【What I Ordered】■Omakase Course JPY 25,300 (tax and service included)With an additional piece and one drink, the total was JPY 28,050.The restaurant is dedicated to using local ingredients. While the fish from Niigata is excellent, the standout feature is the vegetables. Everything was delicious, but I was particularly impressed by the fluffy sweetfish roe and the hand roll with freshly harvested young corn. The sushi was well-seasoned with sardine fish sauce. The salt and wasabi were also delightful. The tamagoyaki (Japanese omelet) was like a pudding, and I thoroughly enjoyed the local ingredients until the very end. It was a great meal! Less

I made a reservation through Pocket Concierge and visited the restaurant. While it can be relatively difficult to secure a reservation, I found that the Shibata main branch is still more accessible compared to the Niigata location.It’s about a 10-minute walk from Shibata Station, and there’s a long arcade and shopping street along the way. However, most shops were closed by the evening...At Tokiwa Sushi, you can enjoy dishes primarily made with local ingredients from Niigata, including not only seafood but also unique vegetable dishes and sushi. On this day, I had rolls with young corn and anago (conger eel) that included vegetables, and the "kaki no moto" (edible chrysanthemum) was exceptionally delicious.The sushi and a la carte dishes were crafted with great care, each one showcasing a thoughtful touch, resulting in a perfect balance of traditional and innovative flavors. Everything was incredibly tasty.The atmosphere of the restaurant was relaxed yet not too casual, and the chef was very friendly, creating a wonderful ambiance. The course menu was reasonably priced, and even with additional drinks, the total came to around JPY 35,000, which I felt was a good value for the quality offered.I believe this is one of the representative sushi restaurants in Niigata that maintains tradition while also embracing innovation.- Grilled eggplant and rice porridge- Sashimi of Hon-Ara from Sado- Dish of hairy crab- Akai ika (red squid)- Suzuki from Matsuhama at the mouth of the Agano River- Lotus root from Gosen- Marinated and grilled Mahata from Sado- Fried sweetfish with crispy scales and cucumber with grated daikon- Niigata specialty edible chrysanthemum "kaki no moto" in a light broth- Young sweetfish from Murakami- Nanban shrimp- Medium fatty tuna with herb-infused soy sauce- Freshly harvested young corn- Plum sorbet- Sliced and seasoned shellfish from Sado with a hint of plum- Grilled Nodoguro (blackthroat seaperch) with boiled flesh- Shibata asparagus, baby melon, and anago rolls- Clear soup made with dried Eso fish- Tamagoyaki (Japanese omelette)(Additional)- Kuro-mutsu (black mutsu)- Haruko (young spring fish)- Otoro (fatty tuna) Less

The Sado Sea is rich in fantastic local product that includes tuna, clams, shrimp, shiromi, kani and hikiarimono (particularly iwashi). Many regions of Japan are blessed with fantastic local seafood but relatively few can boast fantastic versions of quite so many items. These are often the sort of items that stay local and don't make it to Toyosu, part of a growing trend where higher end restaurants (thanks partially to social media) can compete to serve this produce locally to customers willing to travel far and wide. Less